With many kids starting school, this week marked the official end of summer. I don’t know how it is for you, but I was personally pretty happy about easing into my old habits. I love travelling and eating out but to be honest, I couldn’t wait to start cooking my own food again as it can be really hard to maintain healthy eating habits when you are on the road. Especially when you are vegetarian or worse, vegan…
After eating a lot of pasta, pizza, cheese, bread, my goal this week was to load up on the veggies. So here how it went, if you would like to see.
Saturday: not quite on the healthy path yet, as my sister was visiting for the week end while here from Paris on a work assignment. Post trip exhaustion + crowd pleasing ambition = P.I.Z.Z.A. Instead of ordering out though, I made my own. I found these pre-made crusts and Nans at my grocery store and used them as a pizza and flatbread base. The result was surprisingly good!
I made a Greek Pizza with Roasted Red Pepper and Artichokes, a Roasted Baby Broccoli and Pesto flatbread (which is really a nan), that was a huge hit and very tasty. I served these with a mini cheese platter and a simple Arugula Salad.
Sunday: We ate at the Sunset Marquis, where my sister was staying. It was really nice to eat alfresco in their gardens. We ordered several small plates: the Sweet Corn, the Yellowtail with Passion Fruit, Uni and Masago and one of the Marquis classics: the Crispy Brussel Sprouts with Bacon, Jalapeño and Kumquat. All of those with a few mojitos and we were good to go.
Monday: With a kid that freshly started pre K, the holiday and subsequent letting go is now officially over. I bought a ton of veggies and made big batch of Soup. Made Spinach and Cheese Quesadillas for my daughter to eat along the soup.
Tuesday: Dandelion Salad with Pancetta and Eggs. This was an attempt to recreate a traditional french salade de pissenlits. With more or less of success: the French dandelion leaves are more tender and smaller. It was still good though.
Wednesday: I find that when you want to increase your intake of vegetables, the easiest and tastiest way to do it is to roast them, as it gives them a nice almost caramelized texture.
I made a Mediterranean Quinoa Salad with Roasted Summer Vegetables. For a long time, I was a fan of this Ina Garten’s recipe but I really didn’t want to eat more pasta, so I tried quinoa instead and the result was really delicious. This one is a keeper! I also made Corn on the Cob on the side for my daughter.
Thursday: Because I had some leftover eggplant, I made a simple Eggplant Caponata. I ate mine on a toasted baguette with mozzarella cheese. I was vaguely inspired from Mark Bittman’s Eggplant Parmesan Sub found in “How to Cook Everything fast“.
Friday: And because it is the end of the week, an oldie but goodie…Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce.
Have a great Labor Day week end everyone!